Chili Texas Style
The best one I've had yet.
3 medium onions , minced
8 medium cloves garlic , minced or pressed through a garlic press (about 8 teaspoons)
1/4 cup chili powder
1/4 cup tomato paste
2 tablespoons ground cumin
Salt
1 can (28 ounces) tomato puree
1-2 pounds lean hamburger
2 (15.5 ounces each) cans pinto beans or kidney beans, drained and rinsed
2 cups low-sodium chicken broth
1/4 cup Minute Tapioca
2-4 tablespoons minced chipotle chile in adobo
3 tablespoons soy sauce
2 tablespoons dark brown sugar , plus more to taste
1 tablespoon minced fresh oregano leaves , or 1 teaspoon dried
Ground black pepper
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In a large nonstick skillet, over medium heat, cook hamburger until lightly browned, add the onions, garlic, chili powder, tomato paste, cumin, and 1/4 teaspoon salt, and cook until the onions are softened and lightly browned, 10 to 15 minutes. Stir in the tomato puree, scraping up any browned bits.
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Transfer the above mixture to the slow cooker and stir in the beans, broth, tapioca, chipotles, soy sauce, 2 tablespoons of the sugar, and oregano until evenly combined. Cover and cook on low until the meat is tender, about 6-8 hours.
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Season with salt, pepper, and brown sugar to taste, and serve.
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CAN ALSO BE SIMMERED ON THE STOVETOP. Slow simmer for about 1 hour.